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Sunday, July 18, 2010

sugar snap pea and carrot soup

sugar snap pea and carrot soup

So, with this post, I'll have reached the end of sugar snap pea season. It was definitely a good experience, and opened my eyes to the joy of farm fresh peas. My last week of peas sat in the fridge longer than they should have, so I figured making them into a nice soup would be good, since they were no longer as sweet.

On a tip from Tenli, Nathan's mom, I shelled my peas and then sauteed the pods in butter. Then I added some water and let that boil away to make a nice broth. I strained out the pods, and was going to discard them, but they were actually surprisingly tasty, so I decided to incorporate them into my soup after all. This turned out to be a good decision since it imparted further pea flavor and it helped keep the soup from being too watery.

Meanwhile, I had sliced up some onion and carrots, and got those cooking in a little more butter. Once I had my pea broth, I added that and some frozen chicken stock, and let that all cook together. Then came the peas. Once everything was nice and soft, I added the pods back in and went to town with the immersion blender.

This only made two or three cups of soup, (it was only a pint of peas), but once properly seasoned, it was delicious. Sweet but hearty, it was a simple and successful meal. Topped with sliced scallions and paired with bread and butter, it was SO GOOD. Pea soup is always the best, isn't it? Will have to make split pea soup in the winter.

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About Us

Sarah and Nathan live in Harlem (he's on Edgecomb avenue, and she's 15 blocks south on 5th), and they cook a lot. She likes fresh organic vegetables and tries to make a note when recipes can be easily adapted to gluten free diet, as her brother can't eat wheat. He likes to make fun of her for using too much garlic.